Tete de violon Soup

With leek and spinach potato gnocchi.
You know it's spring when the magic fiddleheads arrive at the market.

Sauté 4 leeks (mainly just the white parts), a diced potato and a rib of sliced celery in a soup pot with a little butter and a good tsp of salt until slightly soft,
Add 1/2 cup or so of dry white wine. Cook, letting the wine almost disappear, about 10 minutes. Add a quart of water or stock and bring to the boil, then lower to a simmer for about 15 minutes to allow the potato to become tender.
Bring another small pot of water to the boil with a little salt and a olive oil and add a few handfuls of gnocchi, allowing them to cook 'til they rise to the top. Place them in a bowl and keep warm.
Add a cup or 2 of fresh fiddle heads to the soup and cook another minute or so, making sure the fiddle heads only cook to a bright tenderness. Adjust the salt if need be & add a few grinds of black pepper.
Sauté a scallion in butter 'til barely tender.
Place a spoonful of gnocchi in each soup bowl, ladle the soup over and add a few scallions to the top.